Daniel's Dish: A Stovetop Clambake

Bring the flavors of the sea home with this crowd-pleasing summer meal

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Those of us who live on the East Coast are fortunate enough to have access to wonderfully fresh seafood. But no matter where you live, you can bring a taste of the seashore into your home with my stovetop clambake, served family style.

A clambake is a very casual yet festive way of entertaining. It's ideal for a Fourth of July party. It's also my favorite way to celebrate Bastille Day, on July 14.

This is a surf-and-turf recipe, with lots of shellfish, plus bacon and bratwurst sausage, which lend a nice, smoky flavor. Corn and potatoes are classic additions; leeks are my nod to French tradition. Everything ends up cooking together, along with some chili flakes that give a boost of heat, for a true one-pot meal.

I love lobster, which is at the heart of this dish. There's something celebratory about serving it at home. The meat has a delicate taste, so it's important to buy live lobsters and not overcook them. I parboil the lobsters for a few minutes, which keeps them moist and flavorful, then finish cooking them with the rest of the shellfish just before serving the clambake. I salt the water for the lobsters quite a bit, to capture the brininess of the sea. Don't feel tied to using all the ingredients; if you don't like mussels, skip them. Just make sure to have very fresh clams.

This recipe involves a little bit of prep work in the beginning, but if you can get everything done in advance, you won't be stuck in the kitchen and separated from your guests—and isn't that the very essence of an All-American summer meal?

What to Drink

"Because of the robust flavors of the bratwurst and bacon and the rich qualities of the shellfish, this dish calls for a delicious dry rosé," says Daniel Johnnes, wine director of Daniel Boulud's restaurants. "Why not one from France and one from the U.S. in celebration of the two national holidays in July?" He likes the 2010 Coteaux d'Aix-en-Provence Sabine Rosé ($11) from Bieler Père et Fils. This wine from the South of France "has a smooth texture and refreshing acidity to counter the meatiness of the lobster and sausage," he says. For an American rosé, try Soter Vineyards' North Valley Pinot Noir 2010 ($21), from Oregon. The wine is less exposed to the grapes' skin during its making, hence its lovely pink color.